Ingredients:

  • 2.5 cups Super-fine blanched almond flour
  • 2 tbsp High-quality Matcha powder
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Fine sea salt
  • 3 Large eggs
  • 0.5 cup Pure maple syrup
  • 0.25 cup Melted coconut oil
  • 1 tsp Vanilla extract
  • 1 tsp Apple cider vinegar

Instructions:

  1. Preheat your oven to 175°C (350°F). In a large bowl, sift together the 2.5 cups of almond flour, 2 tbsp matcha, baking powder, baking soda, and salt. Note: Sifting prevents hot spots of baking soda which can taste metallic.
  2. In a separate medium bowl, whisk the 3 large eggs vigorously with the 0.5 cup maple syrup, 0.25 cup melted coconut oil, and vanilla extract. Whisk until the mixture looks glossy and fully combined.
  3. Add the 1 tsp of apple cider vinegar to the wet ingredients at the very last second. Note: This ensures the vinegar is fresh and ready to react with the baking soda the moment they touch.
  4. Pour the wet ingredients into the dry. Use a spatula to fold gently. Stop as soon as no dry white flour remains. Over mixing can cause the oil to separate from the almond flour.
  5. Divide the batter evenly among 12 lined muffin cups. Fill them about 3/4 of the way up to allow for a nice domed rise without overflowing.
  6. Slide the tin into the center rack. Bake for 22 minutes until the tops are firm and a toothpick comes out clean. The edges should be just starting to turn a pale golden brown.